Mike's Seafood Spinach Enchiladas

Name: How to cook Mike's Seafood Spinach Enchiladas - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

MMOBRIEN

Mike's Seafood Spinach Enchiladas

You know? Whoever said you can't mix seafood with cheese was a total dumbass. I make Oysters Pappaduex all the time and they're literally dripping with hot cheesy goodness!

Ingredient

Food ration :

6 servings

2 Pounds

Pre-steamed Shrimp [tails removed - chopped]

1 Pound

Box Frozen Spinach [fully drained]

1/2 Cup

Sour Cream [+ reserves for topping]

1 tsp

Sliced Black Olives [+ reserves for garnish]

1 Cup

Mexican 3 Cheese [+ reserves for topping]

1/2 Cup

Chives [+ reserves for topping]

Cooking instructions

* Step 1

1 Pound pre-steamed, de-tailed shrimp and 1 pound blue crab lump meat pictured. Check for any shells in crab meat. 😆

* Step 2

Fine chop shrimp and blue crab meat. Refrigerate until ready to use.

* Step 3

When ready, mix everything in the Seafood Enchilada section together. Add as much heavy cream as you think you'll need. Just know that you'll want this mixture on the thicker side.

* Step 4

6"or 12" fresh flour tortillas pictured. Authors Side Note: These enchiladas are so extremely rich, you may want to consider using smaller tortillas with smaller servings.

* Step 5

Fill tortillas and wrap tightly. Sprinkle with cheese, olives and onions. Place in a 350° oven for 30 minutes or until tortillas are crispy and cheese is fully melted. Since all seafood is pre-steamed - they won't take long to bake at all.

* Step 6

Optional: Garnish with fresh cilantro, avocados, sliced black olives, red & green onions and tomatoes. Also, serve with various dipping sauces. Enjoy!